JP2648901B2 - Sencha and gyokuro - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to green tea and gyokuro.

[0002]

2. Description of the Related Art In a conventional sencha, a picked tea leaf is steamed and then rubbed to form an elongated shaft of several tens to several tens of millimeters. In addition, the conventional gyokuro is obtained by processing tea leaves picked from a tea tree cultivated for gyokuro in the same manner as sencha to form an elongate shaft of several tens of millimeters to several millimeters. This sencha and gyokuro are drinks that are made by pouring hot water when brewing and leaching the components of the tea, but it is difficult for the tea components to come out unless the water is leached for a long time with hot water. When leached in a short time, the concentration of the tea tends to be low. In particular, in this bag-packed green tea, since it is often consumed in a short time and with low-temperature hot water, the tea component is often in a thin state with less components. Also, Japanese Utility Model Laid-Open No. 2-55581 discloses that
Tea bag with fine powdered tea of μm in tea bag
Although the fine powder enters is disclosed, which in the tea powder
Because it is, it cannot give the original tea taste of Sencha and Gyokuro
No. Japanese Patent Publication No. 59-9221 discloses a rotating stage.
Tea breaker that crushes rough tea with a heater, stirring rod, cutting rod, etc.
Although it is disclosed, this is smaller than a crack
The cracks are not enough and the tea taste is high
It could not be leached with.

[0003]

DISCLOSURE OF THE INVENTION The present invention solves the problems of conventional sencha and gyokuro so that tea components can be leached quickly and the same tea taste can be obtained in a smaller amount than conventional sencha, gyokuro and koshibag. It is an object to provide stuffed green tea and gyokuro packed in a bag.

[0004]

The gist of the present invention which has solved the above-mentioned problems is as follows: 1) Sencha leaves obtained by steaming and rubbing tea leaves and drying them in a slender shape.
Through a small gap between rollers with spiral grooves
Thereby broken into small pieces to a length of less than 15 mm divided into a plurality by and Infusions 2, characterized in that given a number of cracks and Oridan leaves) the 1) strainer encapsulating tea according to strainer bag Bagged green tea 3) Gyokuro tea leaves which have been steamed and rubbed and dried in a slender shape are slightly separated between rollers with shallow spiral grooves on the outer periphery.
Gyokuro, which is divided into a plurality of pieces by passing through the gap and divided into a length of 5 mm or less, and a number of cracks and breaks are given to the leaves. 4) Gyokuro described in 3) above, It is in the wrapped sencha bag filled with koshi.

[0005]

According to the present invention, first, tea leaves for sencha or gyokuro are steamed, rubbed and dried into an elongated shaft, as in the conventional method, and several tens to several tens of millimeters of sencha or ten to several millimeters are dried. Make gyokuro leaves. Next, the green tea is passed through a small gap between a pair of rollers having a spiral groove, and the tea leaves are pressed between the rollers. In particular, the tea leaves are strongly pressed by the spiral grooves of the rollers to effectively crack, break and break. To be generated. Because of the roller pressure, tea leaves are rarely broken and become powdery. Many cracks and breaks are generated, and the tea leaves are divided into several fractions to several tenths. for the following 15 mm (preferably below 5 mm), in the case of Gyokuro leaves you with: 5 mm. As this, when poured into hot water that crushed, the surface area is morselized increased, broken cross-section and fast components of tea from such that is a crack occurs in the new things and tea leaves large amounts So that it can be easily leached out, and the taste of tea can be deepened.

[0006]

Embodiments of the present invention will be described below with reference to the drawings. 1 is a process diagram showing a manufacturing process of an embodiment, FIG. 2 is a longitudinal sectional view showing a crusher, FIG. 3 is a sectional view taken along line AA in FIG. 2, and FIG. 4 is an explanatory diagram showing a drive mechanism of the crusher. FIG. 5 is an explanatory view of sencha packed in a strainer bag, and FIG. 6 is an enlarged explanatory view showing tea leaves in a state where the sencha of the example is placed in hot water and developed.

In the figure, 1 is several tens of millimeters before being divided into a plurality.
Sencha leaves of more than ten millimeters, 2 is a crusher, 3 is a hopper of the crusher, 4 is a crushing roller made of stainless steel, and 5 is a 0.5 mm depth spirally provided on the outer periphery of the crushing roller 4. , 6 is a tea container, 7 is a bearing for the crushing roller 4, 8, 9, 1
0 and 11 are belt wheels, 12 and 13 are drive belts,
14 and 15 are meshed gears, 16 is a drive shaft driven by a motor, 17 is a plurality of divided green tea of this embodiment, 18
Is a paper-filterable strainer bag for packing the green tea, 19 is a leaf vein of green tea 17, 20 is a broken part of the green leaf, 21 is a crack, and 22 is a broken part.

In this embodiment, the picked tea leaves are steamed and rubbed, and the thin and dried sencha leaves 1 of several tens to several tens of millimeters are put into a hopper 3 of a crusher 2. Motor (not shown)
Is operated to rotate the drive shaft 16, the power causes the pair of crushing rollers to rotate in mutually opposite directions via the belt wheels 8, 9, 10, 11 and the belts 12, 13. A small gap is provided between the pair of crushing rollers 4, and the green tea leaves 1 in the hopper 3 move in the direction of the gap and are crushed by the pair of crushing rollers 4. It is shredded to about one tenth to several tenths. Further, the crushing roller 4 is facilitated to be divided into the same size by promoting the division and cracking at the spiral groove 5. FIG. 6 shows the state of the sencha leaves that have been fragmented. The shredded green tea 17 has a large number of broken portions 20 of a large number of leaf veins 19, cracked portions 21 of leaves, and numerous broken portions 22 that have been crushed and divided. The shredded green tea 17 crushed by the crushing roller 4 and having the largest length of about several millimeters falls into the tea container 6. Sencha 17 in tea box 6
Classifies sencha that has been sieved into pieces into pieces according to the application. In the classification, sencha having an extremely small shape is packed in a filterable paper-type strainer bag 18 to form a strainer-packed green tea.

[0009] By putting the sencha and the sensation-packed sencha into a cup and pouring hot water, the sencha and the sensation-packed sencha which are not crushed by a conventional method are reduced by about one third to two minutes. A single amount of green tea infuses more vivid and comparable tea color. If you drink more, you will get a strong taste of tea and it will be good quality tea.

Next, also in the case of gyokuro, the tea leaves of the tea tree cultivated for gyokuro are processed in a usual manner to produce a conventional gyokuro leaf having an elongated shaft shape of ten to several millimeters to several millimeters. Next, the gyokuro leaves are crushed by the above-mentioned crushing machine 2 to several tenths to several tenths, and are fragmented so that the length of about 0.5 mm becomes the largest length. In the case of gyokuro, the length is several times shorter than that of green tea. This is packed in the strainer bag 18 to form a strained gyokuro. Also in this example, the fragrance of the tea is stronger than that of the conventional gyokuro, and when the hot water is poured, the tea component is leached out very quickly, and the color of the tea is deeper. In addition, the ingredients of the tea can be leached out of the sacked gyokuro or low-temperature hot water.

[0011]

As described above, according to the present invention, sencha leaves
Gyokuro leaves are shredded to a few millimeters or several submillimeters on average with a length of 15 mm or less and 5 mm or less using a crusher, and by giving many cracks and breaks to the leaves, sencha after crushing, and Gyokuro makes it easier for tea components to leach out of the crushed / broken and cracked areas, and can leach the same or more tea color, aroma and taste in a smaller amount than before, and greatly increase the leach speed Can be. Koshi-bagged Sencha,
And gyokuro further promotes shredding, so that tea of the same quality can be obtained in a smaller amount.

[Brief description of the drawings]

FIG. 1 is a process chart showing a manufacturing process according to an embodiment of the present invention.

FIG. 2 is a longitudinal sectional view showing the crusher of the embodiment.

FIG. 3 is a cross-sectional view taken along line AA of FIG.

FIG. 4 is an explanatory view showing a drive mechanism of the crusher according to the embodiment.

FIG. 5 is an explanatory view of a strained green tea packed in an example.

FIG. 6 is an enlarged explanatory view showing tea leaves in a state where the green tea of the embodiment is placed in hot water and developed.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Sencha leaf 2 Crusher 3 Hopper 4 Crushing roller 5 Spiral groove 6 Tea box 7 Bearing 8 Belt wheel 9 Belt wheel 10 Belt wheel 11 Belt wheel 12 Belt 13 Belt 14 Gear 15 Gear 16 Drive shaft 17 Sencha 18 Koshibag 19 Leaf vein 20 Breaking point 21 Cracking point 22 Breaking point

Claims (4)

(57) [Claims] 1. Sencha leaves obtained by steaming and rubbing tea leaves and drying them in a slender shape are slightly separated between rollers having a shallow spiral groove on the outer periphery.
Sencha characterized by being divided into a plurality of pieces to a length of 15 mm or less by passing through various gaps , and having many cracks and breaks in leaves. 2. Sencha packed in a strainer bag, wherein the green tea of claim 1 is sealed in a strainer bag. 3. Gyokuro tea leaves, which have been steamed and rubbed by steaming gyokuro tea leaves, are rolled into an elongated shape between rollers having shallow spiral grooves provided on the outer periphery thereof.
5 by dividing through a small gap
Gyokuro (Japanese gyokuro), characterized by being fragmented to a length of less than millimeter and having many cracks and breaks in leaves. 4. Sensa packed in a koshi-bag in which gyokuro according to claim 3 is enclosed in a kashi-bag.